Butternut Squash Cappuccino Recipe By Tasty

Steps:

• Toss butternut squash, carrots, onions, garlic with olive oil and brown sugar and roast in the oven at 375 degrees for ½ hour or until cooked and soft.
• Transfer to a blender and add chicken broth, 1 C. cream, cinnamon and coffee.
• Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.
• Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.
• Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.

Steps:

• Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
• Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
• Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
• Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
• On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.